Spiced Carrot and Ginger Soup

Ingredients
2 tbsp oil
3 garlic cloves, crushed
1 onion, chopped
2 green chillies, seeded and chopped
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground ginger
1/2 tsp ground turmeric
3 parsnips, peeled and chopped
3 carrots, peeled and chopped
5 cups vegetable or chicken stock (gluten free)
salt and pepper
plain yoghurt

Instructions
1. Heat the oil in a large saucepan. Add the garlic, ginger, onion and chillies. Cook gently for 4 minutes. Stir in the cumin, coriander, ginger, turmeric, parsnips and carrots, then pour in the stock.
2. Bring to the boil and reduce the heat. Simmer for about 20 minutes, until the parsnips and carrots are tender.
3. Process the soup in a food processor and blend until smooth. Stir in lemon juice and salt and pepper to taste. Serve topped with a little yoghurt and sprinkled with mint.

Taken from 500 soups